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1
Have a bowl big enough to hold the meat.
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2
Put the wine and Lee- & Perrins in the bowl.Chop the sun-dried tomatoes, and put that in with the liquid.
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3
Put minced onions, half of the shrooms in hot oil, salt em a bit, and cook until until they soften.
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4
When softened, put in garlic, seasonings and some fresh ground Black Pepper until aromatic, about 15 seconds or so.
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5
Set them on paper towel to cool.
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6
When cooled (room temp or so), put them in the liquid.
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7
Put the Buffalo meat in the bowl and massage the liquids, sun-dried tomato, herbs and spices into it.
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8
When thoroughly integrated, make into patties.
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9
1 1/2 lbs.
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10
will make 4 for me, but you might like yours bigger or smaller.
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11
Pre-heat oven to 350.
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12
Have a middle rack.
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13
Put patties on a hot, oiled skillet/griddle/grill and let them cook about 5 minutes and then flip them (carefully of course).
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14
Make sure they are starting to brown (about 2 minutes) then put them in oven.
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15
With 4 burgers, it will take about 15 minutes (about 160 F).
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16
At 12-13 minutes, put the cheese on them, and back in the oven.
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17
Bring em out at 15 minutes or so, cover em and let em rest a couple of minutes while you get plates etc.
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18
ready.
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19
Use remaing half-pound of shrooms for a gravy mix if you like, OR, put them under the cheese on top of the patties then back in the oven.
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20
Or, just use all of the shrooms for a gravy.
